• 4 large zucchini, cut lengthwise into halves
• 1 cup red bell pepper, chopped
• 1 cup onions, chopped
• 2 tsp. garlic, crushed
• 1 Tbs. olive oil
• 1 tomato, seeded and chopped
• 1 Tbs. fresh basil, or 1 tsp. dried basil leaves
• 1 lb. canned garbanzo beans, or canned red beans
• 1/4 cup grated Parmesan cheese, divided

Hollow out zucchini with sharp knife, leaving 1/4 inch ridge at the shells. Reserve the shells. Chop zucchini that was removed.

Sauté chopped zucchini, bell pepper, onion, and garlic in oil in large skillet until crisp and tender, about 8 minutes. Add tomato and basil and sauté until tomato is wilted and mixture is fairly dry, about 5 minutes.

Add beans to side of skillet; coarsely mash about half the beans. Mix beans and half the cheese into zucchini mixture.

Spoon mixture into reserved zucchini shells; sprinkle with remaining cheese. Grill, covered, over medium/hot coals until zucchini shells are crisp yet tender when pierced with a sharp knife, 10 to 15 minutes.

Courtesy: American Dry Bean Board

Per serving: calories 230, fat 7.6g, 28% calories from fat, cholesterol 4mg, protein 10.8g, carbohydrates 33.9g, fiber 11.5g, sugar 9.3g, sodium 160mg, diet points 3.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 1.7, Lean meat: 0.3, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 0.0

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